My great go-to sauce has always been the classic French Dijon Vinaigrette. The reason is because my wife and son will eat anything I put it on. Simple stuff, but like all French cooking the beauty in it is not in the ingredients, but rather the technique. I make mine heavy- or creamy.
French Vinaigrette
scoop of dijon mustard
a little vinaigre (totaste- not too much)
olive oil (1-2 glubs, a glub is like 2 ounzes)
vegtable oil (1-2 glubs)
sea salt
black pepper
garlic clove (1-2, crushed)
finely chopped herbs
The key to it is to blend the vinaigre ( I like Champagne), mustard, salt, pepper, herbs, and a crushed garlic clove first. Whisk, and beat until creamy. Let it sit and come together for like 5 minutes. Then whisking fast add 1-2 glubs of veggie oil. Whisk until emulsified. Add a 1-2 gluvs of Olive oil. Whisk until emmulsified. The olive oil will thicken the sauce. Take out garlic cloves.
Pour into salad. Mix salad. Then drain salad (very important) and plate. You never want too much vinaigrette- just the hint of it.
Wine: Champagne or sparkling wine, or German Rielsing (Kabinette or Spatlese Trocken or Halb-Trocken).
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